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首页> 外文期刊>Journal of the Institute of Brewing >Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou-flavour liquor using second-generation sequencing technology
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Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou-flavour liquor using second-generation sequencing technology

机译：利用第二代测序技术制备Lu州风味酒大曲期间微生物的多样性和动态演替

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The dominant microorganisms in Daqu were analysed using high-throughput sequencing during fermentation. There were 16 dominant fungal species accounting for 90.8% of the total fungal abundance with Pichia kudriavzevii accounting for 43%. There were 18 dominant bacterial species accounting for 94% of the total bacterial abundance with Lactobacillus representing 50%. The succession pattern of the microbial populations showed that, prior to the top temperature, the microbial population was rich, consisting of Pichia (yeast), Aspergillus, Rhizopus (moulds), Weissella, Pediococcus and Lactobacillus (bacteria). During the top temperature phase, Thermoascus aurantiacus predominated. After this, in the final Daqu, the microflora were mainly yeasts (Pichia, Saccharomycetales) and the bacteria Lactobacillus, Bacillus, Weissella and Pediococcus. These results lay the foundation for further studies on functional microorganisms in the preparation and the mechanism of Daqu formation. (C) 2018 The Institute of Brewing & Distilling
机译：在发酵过程中使用高通量测序分析了大曲市的优势微生物。共有16种优势真菌，占真菌总丰度的90.8％，其中毕赤酵母（Pichia kudriavzevii）占43％。共有18种优势细菌，占细菌总数的94％，其中乳酸杆菌占50％。微生物种群的演替模式表明，在最高温度之前，微生物种群是丰富的，由毕赤酵母（酵母），曲霉，根霉菌（霉菌），韦氏菌，Pecococcus和乳杆菌（细菌）组成。在最高温度阶段，黄热曲霉占主导地位。此后，在最后的大曲中，微生物区系主要是酵母（毕赤酵母，酿酒酵母）和细菌乳杆菌，芽孢杆菌，魏氏菌和Pecococcus。这些结果为进一步研究功能微生物制备大曲的机理奠定了基础。 （C）2018酿酒与蒸馏研究所

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